Very tasty adjika. Homemade adjika for the winter - the most delicious recipes A simple recipe for adjika from tomatoes and garlic

Let's bring a touch of Caucasian exoticism to our gray everyday life - we will cook spicy and fragrant adjika! Today I offer you the best adjika recipes without cooking for the winter. The preparation is very simple, it does not take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I'll say it straight: what we often cook in our latitudes and proudly call "adjika" does not quite correspond to an authentic dish. A real Abkhazian spicy hot seasoning is prepared without tomatoes. But we will consider the best recipes in different versions: more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe for cooking is very simple everywhere.

Raw adjika from tomatoes with garlic

First, I will share with you a recipe for adjika from tomatoes with garlic and pepper without cooking. This is a version of seasoning adapted to our conditions. Tomatoes need to be selected ripe, fleshy, slightly overripe. Such a preparation retains the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g of bell pepper;
• 60 g of hot red pepper;
• 60 g garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g of sugar;
• 2-3 tsp salt.

Cooking:

1. Wash the tomatoes, prepare for chopping. To do this, scald them with boiling water, dip them in cold water for a minute and remove the skin. Cut off the top.
2. Wash sweet pepper, remove seeds and stem, cut lengthwise into wide strips. We clean the garlic, wash it.
3. In hot peppers, cut off only the leg, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. Add salt, sugar, pour vinegar to the chopped vegetables. Mix, let it brew for three hours for better dissolution of the salt.
5. We sterilize jars for adjika in advance, pour boiling water over the lids. Let's decompose adjika into banks.

We will store in the refrigerator. Here is such a classic recipe without cooking adjika from tomato and garlic.

Adjika Abkhazian: classic raw recipe

A real classic raw adjika for the winter is prepared without tomatoes. There are different options, I will tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

• 30 pcs. large pods of hot pepper;
• 1.5 pcs. large heads of garlic;
• 2 tbsp. l. salt (not iodized);
• 2 tbsp. l. blue fenugreek;
• 1 st. l. dill seeds;
• 4 tsp coriander;
• 2 tsp zira (cumin).

Tip: I buy spices in the market from Abkhaz merchants. You can buy a ready-made Abkhaz mixture for adjika.

Cooking:

1. Rinse hot peppers, remove stems. This operation is best done with gloves.
2. We clean the garlic, disassemble it into cloves, wash. Mix pepper and garlic, grind them in a blender. Put into a large bowl.
3. Dry the zira and coriander in a pan over low heat, stirring until a strong aroma appears. Then we mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush in a mortar and pestle.
4. We combine the pepper mixture with spices, add salt, stir well. We lay out in jars scalded with boiling water. Close with clean lids.

Store in a cellar or refrigerator.

Delicious "Vigorous" raw adjika with horseradish

Cooking adjika at home from a tomato without cooking has many variations. I will share with you a recipe on how to cook a hot seasoning with horseradish and parsley.

Ingredients:

• 2 kg red tomatoes;
• 10 pieces. red sweet peppers of medium size;
• 3-4 pcs. hot pepper;
• 100-200 g of horseradish root;
• 160 g of garlic (2 large heads);
• 100 g of sugar;
• 2-3 tsp salt;
• 70 g of table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Cooking:

1. Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
2. We cut the horseradish into thin circles, hot pepper - into rings. We divide the garlic into cloves. We skip all the vegetables through a meat grinder or grind in a blender.
3. Finely chop the washed parsley and dill, add to the tomato-pepper mixture. Pour sugar, salt, pour in vinegar. Mix well.
4. Pour into a three-liter bottle, close the lid. Adjika with pepper and herbs is ready. We keep it cold.

Note: Seasoning may slightly ferment during long storage. Don't be afraid of it - stir it to release the gas. The workpiece will acquire a pleasant aftertaste of pickled tomatoes.

Adjika from prunes

I like to stock up on interesting recipes, and now I offer one of them. Seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg of bell pepper;
• 2-3 heads of garlic;
• 500 g of tomato paste;
• 1-1.5 pods of hot pepper;
• 1.5 st. l. salt.

Cooking:

1. Wash the plums, remove the pits from them. Rinse the washed bell pepper, cut it, remove the seeds.
2. Washed hot pepper cut into rings. We clean the garlic, wash it. Mix everything and grind with a blender (or pass through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. We lay out in clean jars, close the lids.
5. Adjika with prunes and bell pepper is ready without cooking. Thanks to plums and tomato paste, we cooked it without vinegar.

It is impossible to imagine the best adjika recipes without cooking for the winter without detailed videos. Here is one of them, everything is very easy and clear.

Recipe without cooking with aspirin

If you are still afraid that the raw preparation for the winter may explode, you can play it safe and cook adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this amount, the medicine will not bring any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bell pepper;
• 200 g of garlic;
• 3 pcs. hot pepper;
• 200 ml of vinegar 9%;
• 3 aspirin tablets;
• Spices for adjika - to taste.

Cooking:

1. Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour over with cold water. Carefully remove the skin from them.
2. Cut into pieces and pass through a meat grinder (or blender).
3. Rinse hot peppers, remove seeds. We also wash the garlic, peel the slices. Pass hot pepper and garlic through a meat grinder, mix with tomato-pepper mass. Then pour in the vinegar.
4. Crush aspirin with a crush in a mortar or saucer, add to adjika and mix thoroughly. We cover the workpiece with gauze, let it stand for about a day so that all the ingredients are well dissolved.
5. In the meantime, sterilize jars and lids. Stir the finished adjika again, put it in jars with a ladle, tighten the lids. Can be closed with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili peppers.

Tip: It is better to cook seasoning with gloves.

Ingredients:

• 1 kg of dry chili peppers in pods;
• 200 g walnuts (preferably raw, not fried);
• 60-70 g of coriander seeds;
• 100 g hops-suneli;
• 1 bunch green cilantro;
• 1 bunch of parsley;
• 300 g of garlic;
• 300 g coarse salt;
• A little cinnamon (to taste).

Cooking:

1. We wash the red chili pepper and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, remove the seeds.
2. Greens of cilantro and parsley also need to be washed and dried. We clean the garlic, divide into slices, wash.
3. We pass chili peppers, garlic, nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Mix well.
5. Cover and leave at room temperature for three days. Don't forget to stir twice a day.
6. Then we shift the hot seasoning into dry jars, close the lids. Adjika is perfectly stored in the refrigerator or cellar for many months.

Note: This seasoning is good to lubricate meat or chicken before baking in the oven.

Spicy seaming without vinegar

The people also call it "Spark" - for its bright red color and burning warming taste. The recipe is without vinegar, and the chili pepper plays the role of a natural preservative here. My friends keep this seasoning indoors, pantry. They say it doesn't spoil. But I do not risk and store in the refrigerator.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 400 g hot chili pepper;
• 2 large heads of garlic;
• 6 art. l. salt.

Cooking:

1. We wash the tomatoes, dry them, cut out the stalks from them. We cut crosswise on top, scald with boiling water and lower for a minute in cool water. Then we take out and easily remove the skin.
2. Wash bell pepper, remove seeds, cut into strips. Also wash the chili pepper, cut off the tails, remove the seeds, cut into rings.
3. We clean the garlic, divide into teeth, wash, cut into thin slices.
4. Grind all the vegetables through a meat grinder or in a blender to a puree state. Add salt, mix. We let it brew for three days. We stir the seasoning twice a day.
5. Then we decompose adjika into clean jars, close with plastic lids. We put in the refrigerator for storage. Spicy fragrant seasoning is ready!

As you can see, the best adjika recipes without cooking for the winter are very easy, it’s fun and pleasant to cook with them, and eating dishes with fragrant seasoning is a real pleasure! Please yourself and your family with delicious adjika. Enjoy your meal!

Spicy adjika, cooked in any way, will help complement any main course and transform a not-so-successful meat treat. To create such a sauce, you need a small set of available ingredients and spices, and a good clear recipe.

How to cook spicy adjika?

Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not deteriorate, even if there is no vinegar or sugar in the composition. The basis can be any vegetables or fruits.

1. The real spicy adjika is Caucasian. As a rule, it does not include vegetables, except for pepper. The sauce comes out mega-spicy and very salty. In its pure form, it is not eaten.
2. Tomato sauce, popular in our area, is obtained with a very mild taste.
3. Delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
4. Spicy adjika can be prepared in three ways: boiled, raw and fermented.

Real spicy - a mixture of peppers and spices. It is not eaten just like that, more often it acts as a seasoning for the preparation of a multi-component sauce. For cooking, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.

Ingredients:

• pepper pods - 500 g;
• garlic - 2 heads;
• coriander - 1.5 tsp;
• dill (seeds) - 2 tsp;
• salt - 2 tbsp. l.;
• fenugreek and cumin - 1 tsp each.

Cooking

1. Put the coriander and fenugreek seeds in a dry hot pan, add the dill and cumin after 20-30 seconds.
2. Fry for half a minute, pour into a mortar, grind.
3. Place garlic, peeled peppers, spices, salt in a blender bowl.
4. Punch until smooth, distribute in prepared dishes.
5. Spicy adjika is stored for the winter in the refrigerator.

This one is quick and easy to prepare. Seasoning is not eaten in its pure form, it comes out too salty and mega-burning. It is added as a spicy ingredient in the manufacture of complex sauces or marinades. The workpiece can be stored for several years in a cool room or in the refrigerator.

Ingredients:

• sweet pepper (green) - 1 kg;
• hot pepper - 500 g;
• garlic - 400 g;
• dill - 200 g;
• parsley - 200 g;
• walnuts - 250 g;
• salt - 150 g.

Cooking

1. Peel peppers and garlic.
2. Pass all ingredients through a meat grinder.
3. Add salt, beat with a blender until the consistency of a paste.
4. Distribute in containers, put in storage.

Adjika with hot peppers and tomatoes is the usual way to make such a sauce, it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, therefore, before tasting adjika, you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the volume of the dishes.

Ingredients:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• garlic - 0.5 kg;
• hot pepper - 0.5 kg;
• parsley, dill - 50 g each;
• purple basil - 50 g;
• cilantro - 100 g;
• hops-suneli - 50 g;
• horseradish - 250 g;
• ground coriander - 50 g;
• salt and sugar - 100 g each;
• vinegar - 70 ml.

Cooking

1. Scroll all the ingredients through a meat grinder (including greens).
2. Pour out all dry ingredients, salt, sugar, pour in vinegar, mix.
3. Put in a warm room.
4. Fermenting will be acute for 12-14 days. Then it can be corked and put in the cold for storage.

Spicy adjika from zucchini for the winter

Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out to be very spicy and spicy. The composition of spices is selected individually, but hot pepper and garlic remain the main ones, they add a burning taste, vinegar will act as a preservative.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 500 g;
• sweet pepper - 200 g;
• hot pepper - 150 g;
• garlic - 3 heads;
• sugar - 30 g;
• vinegar - 30 ml;
• hops-suneli - 20 g;
• fenugreek and mint (dry) - 1 tbsp. l.

Cooking

1. Peel zucchini, peppers, garlic and scroll through a meat grinder.
2. Put the mass on the fire, add salt, sugar, spices.
3. Cook for 20 minutes. Pour in the vinegar.
4. Pour into jars, seal. After slow cooling, remove the workpieces to a cool basement or pantry.

Spicy cucumber adjika

A very unusual option is adjika made from green hot peppers and cucumbers. Everyone is used to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. Such adjika can be prepared for the future and served with your favorite dishes, both with meat and vegetables.

Ingredients:

• cucumbers - 2 kg;
• tomatoes - 200 g;
• pepper "light" - 5-6 pcs.;
• garlic - 1 head;
• vegetable oil - 50 ml;
• vinegar - 50 ml;
• salt.

Cooking

1. Blanch the tomatoes, peel, beat with a blender.
2. Grate cucumbers, put in a tomato.
3. Add oil, salt, put on fire, bring to a boil, reduce the heat to simmer the mass.
4. Puree garlic and peppers (without seeds), pour into the cucumber-tomato mass, mix.
5. Cooking spicy adjika will last another 10 minutes.
6. Pour in the vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and put under the covers first, after 2 days put it in a cool place for storage.

Spicy beet adjika for the winter

Homemade spicy adjika is prepared on a variety of bases, a good example of using up excess harvest is this wonderful spicy beetroot and hot pepper sauce. It is added to soups, complements main dishes, and just like that, with a piece of bread, adjika will appeal to all lovers of delicious and unusual food.

Ingredients:

• beets - 300 g;
• hot pepper - 4 pods;
• garlic - 2 heads;
• tomato juice - ½ l;
• vegetable oil - 20 ml;
• sweet pepper - 200 g;
• salt, sugar;
• vinegar - 20 ml.

Cooking

1. Peel the beets, cut and puree with a blender with vegetable oil.
2. Simmer on low heat beetroot puree, salt, add sugar.
3. Pour in tomato juice, add mashed garlic and peppers.
4. Simmer, stirring, 30 minutes.
5. Pour in the vinegar, remove from the stove after 2 minutes.
6. Punch with a blender, pack in a sterile container.
7. Put in heat for slow cooling, after 2 days rearrange in a cool room.

Tasty and very hot adjika made from hot pepper and garlic will appeal to all lovers of savory treats. The sauce is delicious both in its pure form and as a dressing for the main course or as an additional ingredient in a multi-component sauce. Adjika is not subjected to heat treatment or fermentation, therefore it can only be stored in the refrigerator.

Ingredients:

• sweet pepper - 5 kg;
• hot pepper - 1 kg;
• garlic - 500 g;
• salt - 70 g.
• dill, cilantro, parsley and tarragon - 100 g each.

Cooking

1. Peel peppers from seeds, garlic from husks.
2. Scroll all the ingredients, including greens, through a meat grinder.
3. Add salt, mix.
4. Distribute in a sterilized container, put in the refrigerator.

Spicy carrot adjika

Vegetable spicy adjika at home can be prepared on the basis of carrots, vegetable oil will be an important additional ingredient, it should not be cheap and of poor quality. This sauce comes out moderately hot, so it will perfectly fit into the menu as an original savory snack.

Ingredients:

• carrots - 2 kg;
• bell pepper - 1 kg;
• hot pepper - 5-6 pods;
• tomatoes - 3 kg;
• refined oil - ½ tbsp.;
• salt.

Cooking

1. Chop the tomatoes into a puree, pour into a large saucepan.
2. Puree the peppers and garlic, transfer to the tomato.
3. Grate carrots on a fine grater, put in the bulk.
4. Pour in oil and add salt.
5. Simmer adjika on minimum heat for 3-4 hours.
6. Pour into a sterilized container, seal.
7. Put in heat for 2 days for slow cooling. Store in a cool basement.

Spicy adjika from green tomatoes for the winter

Delicious and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce has a rich color and an incomparable spicy taste. This seasoning perfectly complements the main course of any meat, it can be served as an appetizer for filling sandwiches, replacing the tasteless store-bought ketchups with it.

Ingredients:

• green tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 600 g;
• garlic - 150 g;
• vinegar - 150 ml;
• sugar - 100 g;
• salt.

Cooking

1. Peel peppers from seeds, skip with tomatoes and garlic through a meat grinder.
2. Add salt and sugar. Cook for 30 minutes.
3. Pour in vinegar, pour into sterile jars, seal hermetically with lids, put in heat for self-sterilization.

Spicy adjika with apples

An unusual recipe for spicy adjika with apples will appeal to those chefs who are looking for interesting combinations in dishes. An interesting sour taste goes well with various dishes, and spicy hotness will not leave indifferent any eater. So that adjika does not come out too sweet, choose a sour fruit variety, you can use unripe fruits.

Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• green apples - 500 g;
• garlic - 3 heads;
• hot pepper - 200 g;
• vegetable oil - 200 ml;
• salt.

Cooking

1. Remove seeds from peppers and apples. Skip with tomatoes, garlic through a meat grinder.
2. Transfer to a saucepan, pour in oil, salt, simmer for 2 hours.
3. Pour into prepared containers, seal.
4. Turn the jars over and place in a warm place to cool slowly. Store in a cool place.

Spicy adjika with horseradish

Very spicy adjika with the addition of horseradish turns out to be delicious. Fans of hot treats will definitely like this sauce. It can be added to marinades, served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, therefore it must be stored exclusively in the refrigerator.

On the site, adjika recipes without tomatoes for the winter and not only are represented by dozens of different items: with the addition of simple and more exotic ingredients, with and without heat treatment, with long-term storage or the “immediately on the table” option. The spiciness of the seasoning can be varied by adding hot pepper and garlic in different volumes.

In its classic form, adjika is always prepared without tomatoes - only red capsicum, garlic and many seasonings are added to it. But there are many variations of this fragrant pasta - with the addition of not only tomatoes, but also bell peppers, zucchini, carrots, even apples. In principle, you can limit yourself to the classics - we buy 1 kg of chili peppers (for example), a pair of thin rubber gloves (required) and proceed to the blanks.

The five fastest adjika recipes without tomatoes for the winter:

Here is an approximate recipe for adjika without tomatoes in its classic form:

1. Put on rubber gloves. Remove all seeds from hot red pepper and drive through a meat grinder twice or chop with a blender to a state of porridge.
2. Grind garlic in a mortar, mixing it with seasonings to taste: cilantro, utskho-suneli and salt.
3. Scroll walnuts through a meat grinder.
4. Mix both masses until smooth.
5. Transfer to a suitable container (jar with a lid) and place in a cool place.
   As you can see, this version of adjika is not subjected to heat treatment. It is best to store it in the refrigerator. Due to the pungency of pepper, it can be used in small quantities as an addition to a wide variety of dishes, including sugar-free cereals, casseroles, soups, meat, and so on. Adjika can be mixed with mayonnaise, preferably homemade, to get a delicious sauce. If you rub it on a chicken and bake it in the oven, you get a delicious fried crust.

The five most commonly used products in adjika recipes are:

• if you lightly fry dry spices in a pan without oil, the smell of finished adjika will be more fragrant
• if adjika is not intended for spreading on bread, but as a seasoning for other dishes, it is better to pour more salt into it, and then use it instead - in this form, the sauce can be stored outside the refrigerator
• another storage method is freezing: put adjika in ice trays, then sort the finished cubes into dry bags and keep in the freezer

Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Each dish of national cuisine appears in its own country only thanks to the products that the land that has grown them is famous for.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.

Attention! If you decide to cook a real adjika and did not find such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

• hot pepper pods (11 pcs.);
• garlic / head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg.);
• table salt / 110 g.

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

• capsicum, bitter (0.8 kg);
• garlic (3-4 cloves);
• a mixture of "hops" (55 gr.);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt / 110 g.

Cooking:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the meal:

• tomatoes (4.2 kg.);
• pepper / gogoshary (2.3 kg.);
• pepper / hot (7-10 pcs.)
• garlic / heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp / l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

• tomatoes, hard (2.3 kg.);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• a set of suneli spices (70 gr.);
• vinegar (50 ml).

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

The same must be done with garlic heads: grind, put in the future adjika.

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of a hot summer.

Ingredients of the meal:

• tomatoes (2.7 kg.);
• carrot (5 pcs.);
• garlic (2 heads);
• gogoshary pepper (1.2 kg.);
• hot pepper pods (10 pcs.);
• unrefined / vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• hops-suneli seasoning (45 gr.).

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.

Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will also receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the meal:

• tomatoes (3.2 kg.);
• gogoshary pepper (1.3 kg.);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg.);
• garlic (2 heads);
• onions (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Cooking:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body cope with any viruses throughout the year.

Ingredients of the meal:

• hot pepper / burgundy (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• cilantro greens (210 gr.);
• walnuts, peeled (130 gr.);
• salt (140 gr.).

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

• fleshy tomatoes (3.3 kg.);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Cooking:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist, add to tomatoes.

Peel the garlic and grind, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

• Tomatoes (3.1 kg);
• sweet bell pepper / gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro / basil / parsley (all 70 gr.);
• garlic (3 heads);
• vinegar / grape (200 ml);
• salt / coarse grinding (130 gr.).

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll into a pasteurized container or fall to the table.

Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

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